Description
Brazilian Coconut Chicken is a rich, creamy, and flavorful dish featuring tender chicken simmered in coconut milk, tomatoes, and aromatic spices. Served over steamed rice, it’s perfect for a comforting weeknight meal with a tropical twist.
Ingredients
- 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, 3–4 minutes.
- Add chicken cubes and cook until lightly browned on all sides.
- Stir in cumin, paprika, cayenne (if using), salt, and pepper. Cook 1 minute to release the spices’ aroma.
- Add coconut milk and diced tomatoes. Stir to combine and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 15–20 minutes until chicken is cooked through and sauce thickens slightly.
- Stir in lime juice and chopped cilantro.
- Serve hot over steamed rice and garnish with extra cilantro.
Notes
- For extra flavor, marinate chicken in lime juice and spices for 30 minutes before cooking.
- Optional: add bell peppers or peas for extra vegetables.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian